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"educated stupid?" lol Did you make that grammatical mistake on purpose?<br /><br />I just like my meat well-done. It's not because I am afraid of any intestinal problems or anything like that. I just like the taste better.

Well, sure. And one wants to modify one's steak order in relation to the quality of the establishment in which one is ordering it. But it seems to me that risk is inherent in the quest for gastronomic bliss. The truly memorable experiences are often those that approach the raw - bloody steaks, sashimi, tartare, fresh oysters, etc. I don't know why this should be, evolutionarily speaking, but it does seem to be a factor. Maybe it's just something visceral that we find it safe to indulge only at certain levels of civilisation and environmental temperature? In any case, I think it's safe to say that the potential for danger flirts at the edges of much sublime human experience.

I'm not one to knock anyone's way of preparing or eatting their meal. But while you think it's sad to see a well-done steak, I find it sad to see people in the ER for intestinal bacterias, gastrointeritis, Salmonilla, and septicemia from improper food preparation, heating, and cooking. The chances are higher the less "done" a food is.

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